Prep 10 mins
Cook 30 mins
I made this recipe years ago and it is very nice and savory. It's excellent with rice or mashed potatoes. If the olives have pits you can smash then to remove pits.
- 5 monkfish fillets (about 2 lbs.)
- 2 tablespoons pan searing flour
- 4 tablespoons pure olive oil
- 4 garlic cloves, finely sliced
- 1 small chopped onion
- 1 (14 ounce) can tomatoes with basil, diced
- 1 cup pitted black nicoise olive
- 1⁄2 cup reduced-sodium chicken broth
- 1 sprig fresh marjoram
- salt and pepper
- Lightly dust monkfish with pan-searing flour.
- Heat oil on MEDIUM in large braising pan. Brown monkfish lightly on all sides, 4-6 minute Remove monkfish; set aside. Discard all but 1 Tbsp oil.
- Lower heat to MEDIUM-LOW; add garlic and onions. Cook 2-3 min, stirring frequently. Add tomatoes and olives; cook 2-3 minute Add broth and marjoram sprig and return monkfish to pan. Bring to simmer and cover; cook 20-25 min, until fish reaches internal temp of 140 degrees. Check by inserting thermometer into thickest part of fish.
- Transfer fish to clean plate; continue to simmer sauce 5 min, until desired thickness. Season to taste with salt and pepper. Pour sauce over fish.
I hate to see a great recipe go unloved! Monkfish was fresh and on sale so I bought and went home with no extra ingredients, not really having a plan. I had everything in my pantry. I had regular black olives so if it gets any better with nicoise olives it would be over the top good! I used 14 cup white wine and 1/4 cup chix broth. Next time I will add some anchovie paste like a true nicoise salad for a little more depth. For the leftovers I chopped the fish so it would go further, it was better the 2nd time! Had over angel hair. This is probably one of my favorite dishes on this site!